Josette is stoves and Bernard in the room

In the quiet hamlet of Saint-Marcel, in the heart of the Valley of Belleville, the best (René the father and the son Maxime) live happily looking at a fun look the battle between the major hotels in Courchevel by heads stars party (Yannick Alleno, Guy Martin, Pierre Gagnaire,...). A war of "starred" serving them even of prod to move their kitchen. The Savoyards are not just proud to have managed to transform their Bouitte, a simple cottage of mountain which was initially only raclette and tartiflette (1976), a remarkable table rewarded by a second star in 2008 and attended as well by the premises by the masters of the world during their stay in Savoie.

A first visit in January 2005 had convinced us of the talent of this father-son duo. Their progress was nevertheless stunning. Not only they have lost nothing of their creativity, but now they conflict with him of a great technical mastery to today out of the bases of all beauty, able to compete with those of the heads of Courchevel. In addition, best family strengthened montane dining comfort and open it on the outside with large glazed leaving generously enter light.

After a few amuse-bouches well felt, between in the heart of the matter with an organic farm egg cooked at 65 C, tartar trout and broth of edges, pomelos dice - a set of textures and flavours alerts. Following a char of the savoyards Lakes remarkably cooked (in a dehydrated cocoa butter, which gives their flesh slightly brown leaving him its delicacy of taste), offshore abalone, lasagna, spinach shoots and sea gooseberries, a very subtle algae, a mix of crunchy and bitter juice.

Going on the side of Earth, with Duck Grilled in dry, open ravioli of apples, fresh herbs and balsamic white, whose acidity is Marvel, and a classic of the House: the squab roasted in the Pan, stew of offal and mushrooms on toast, key good-henri (shoots of wild spinach), a beautiful original expression. The skin of Mandarin mikan confit inflated the Chantilly, sandblasted breton, egg custard ice, which is snapping the Palace, is the dessert for its sugar-acidity balance. At the beginning of meal, wine of Savoie shale 2004, area of the slate quarry of Brice Omont, intense and fresh, is an original starter. Service sometimes smiling a little left.

Dishes of tradition

Behind this gastronomic Lighthouse which illuminates the Valley lie a few sympathetic addresses, such as the mountain, family farm managed by Eric talkative, Suchet, who entrusted the stoves assisted stove of a companion who worked with Alain Ducasse in Monaco. This explains a mountain registry without clumsiness (savoyarde fondue in the beaufort, raclette, bellevilloise bench, etc.), but also the dishes of tradition removed, as the stew or the piece of veal and green cabbage stuffed with Morels, green parsley slightly aillé.

Day. When the Sun is shining, it settled on its terrace facing the mountain, by eating things simple and good: soup of the day, pizza or pasta, grilled meat. Inside, the cream of chestnuts in the foie gras chips and shards of hazelnuts, the small Swiss fondue, strips of meat of Grisons and Croutons (playful entry to the ingenious presentation) and the T-Bone of rosé veal, Rosemary honey, ginger and polenta crisp, are recommended - like the classics: fondue savoyarde or raclette. As a dessert, Strawberry way Bellini drowned in champagne have a crazy success.

Face lifts, the terrace of the cocoon of snow is the full South full orientation. In addition, we eat very correctly, Chief who worked in hotels renowned Paris and Biarritz. Salad of goat cromesquis, hamburgers, the stew and the local food comply with environ tourist codes, where the fortifying premium.

Finally, Bernard and Josette, farmers in le Châtelard, make every day on their farm Inn, Chantacoucou, a menu that includes 50 of their farm products. Josette is stoves and Bernard in the room. Charcuterie made by their care, meat of their livestock, garden vegetables, tomme and beaufort developed by Moutiers cooperative with the milk of their cows tarines, etc. The true and solid, franc as gold.